Anyone for a “Tosta mista”?
- 2 slices of bread (corn bread is ideal)
- 1 slice of cheese
- 1 slice of ham
- Place the cheese and ham on one slice of bread. Make a sandwich.
- Toast for about a minute (or until the bread is crisp, but not hard, and the cheese is melted)
- Butter the bread lightly and enjoy!
Barbecue Steak with Herb Sauce
- 1 cup packed basil leaves
- 1 cup packed flat-leaf parsley leaves
- 2 tbsp. packed fresh oregano leaves
- 1 tbsp. packed fresh rosemary leaves
- 1 tbsp. packed fresh thyme leaves
- 1 tbsp. packed fresh tarragon leaves
- 2 cloves garlic, minced
- 3⁄4 cup plus 2 tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 (24 oz.) 2″–3″-thick rib-eye, strip, or porterhouse steak
- Put the herbs and garlic on a cutting board and finely chop together with a large knife. Transfer herb mixture to a small bowl and stir in 3⁄4 cup oil. Season herb sauce with salt and pepper, cover with plastic wrap, and set aside for at least 1 hour to let the flavors meld. Meanwhile, put steak on a plate; season generously with salt and pepper and rub with the remaining oil.
- Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Cook steak, flipping once, until browned and cooked to desired doneness, 8–10 minutes for medium rare.
- Transfer steak to a platter and let rest for 5 minutes. Slice steak against the grain and spoon some reserved sauce over top.
Spicy Beef with Shrimp and Bok Choy
- ¼ cup Shao Hsing rice wine
- 1½ tablespoons oyster-flavored sauce
- 2 teaspoons cornstarch
- 4 teaspoons canola oil, divided
- ¾ pound Pavão sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
- ¼- ½ teaspoon crushed red pepper
- 10 raw shrimp, (21-25 per pound), peeled, deveined and chopped
- 1 pound bok choy, preferably baby bok choy, trimmed and sliced into 1-inch piece
- Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
- Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.
- Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.
Pork Chops au Poivre
- 1 teaspoon coarsely ground black pepper
- ½ teaspoon salt
- divided 4 4-ounce boneless pork chops, ½ inch thick trimmed
- 3 tablespoons of pork chop mix (Pavão)
- 2 tablespoons extra-virgin olive oil
- 1 medium shallot, minced
- ½ cup brandy
- ¼ cup reduced-fat sour cream
- Combine our pork chop mix and ¼ teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop. Place mix in a shallow dish; dredge each chop in the flour, shaking off any excess.
- Heat a large skillet over medium-high heat. Add the chops, reduce heat to medium and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.
- Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute. Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes. Remove from the heat; stir in sour cream and the remaining ¼ teaspoon salt. Serve the pork chops with the sauce, roasted sweet potato slices and green beans.